The rich meaty flavor of mushrooms make them one of the most popular side dishes with most cuts of steak. Although I prefer to use the white mushrooms for this side dish, you could choose to use the meatier portabello.
Here’s what you’ll need:
- 1 pound or so mixed mushrooms
- 1/2 stick Butter
- 2 onions, peeled and sliced
- 4 cloves garlic, minced
- 1 bunch fresh thyme, chopped, or 1 Tablespoon of dried
- a sprinkle or two sea salt and freshly ground pepper
- a splash or two of Duck Walk red wine
- 1/2 cup heavy cream
Trim the mushrooms as needed, removing any tough stems. Cut the larger mushrooms into smaller pieces. Smaller mushrooms may be left whole or simply halved to show off their form. Rinse all the mushrooms well and roll them in a paper towel to dry them off.
Preheat a large skillet over medium-high heat and add the butter, onions and garlic. Sauté until the onions just begin to turn golden brown. Add the mushrooms and continue. In a few minutes the mushrooms will release quite a bit of moisture and become a bit soupy.
Add the thyme and salt and pepper. Continue cooking until the mushrooms are tender and most of the moisture has evaporated, concentrating the flavor. Add a splash of wine and the cream. Continue simmering until the sauce has thickened once again. Stir in the green onions.